Soft and Chewy Sourdough Oatmeal Cookies with Creamy Filling Recipe

Introduction

If you love chewy oatmeal cookies with a unique twist, these Soft and Chewy Sourdough Oatmeal Cookies with Creamy Filling are a must-try. Featuring tangy sourdough discard, warm cinnamon, and a luscious cream cheese filling, they transform classic oatmeal cookies into delightful sandwich treats. Perfect for any occasion, these cookies offer a wonderful balance of flavors and textures.

Ingredients

• For the Cookies:
• 1 cup sourdough discard
• 1 ½ cups old-fashioned oats
• ½ cup brown sugar
• ¼ cup granulated sugar
• ½ cup unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ½ tsp cinnamon
• For the Cream Filling:
• ½ cup unsalted butter, softened
• 4 oz cream cheese, softened
• 1 ½ cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Step 1: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
2. Step 2: Mix in the egg, sourdough discard, and vanilla extract until smooth and combined.
3. Step 3: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
4. Step 4: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Step 5: Fold in the oats evenly throughout the dough.
6. Step 6: Chill the dough for at least 1 hour to prevent spreading and enhance flavor.
7. Step 7: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
8. Step 8: Scoop the dough onto the baking sheet, spacing cookies about 2 inches apart.
9. Step 9: Bake for 10–12 minutes, until the edges are golden brown and the centers look slightly soft.
10. Step 10: Let the cookies cool completely on a wire rack before adding the filling.
11. Step 11: To make the filling, beat together the butter and cream cheese until smooth and fluffy, about 2 minutes.
12. Step 12: Gradually add powdered sugar and vanilla extract, mixing until creamy and smooth.
13. Step 13: Pipe or spread the cream filling on the bottom of one cookie, then sandwich with another.
14. Step 14: Refrigerate the filled cookies for 10–15 minutes to set the filling before serving.

Tips & Variations

• Chill the dough to prevent cookies from spreading too much during baking.
• Use room temperature butter and cream cheese for a smoother, fluffier filling.
• Old-fashioned oats provide the best chewy texture; quick oats can be used but will yield a softer cookie.
• Substitute sourdough discard with ¼ cup buttermilk or Greek yogurt if unavailable.
• For a dairy-free option, use coconut oil in the cookies and plant-based butter for the filling.
• Try swapping cinnamon for nutmeg or pumpkin spice for a different flavor twist.

Storage

Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week to maintain freshness. You can freeze unfilled cookies for up to 3 months; thaw them completely before adding the cream filling. To reheat refrigerated cookies, let them sit at room temperature for about 15 minutes before serving to soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I store these sourdough oatmeal cookies?

Keep them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Can I use quick oats instead of old-fashioned oats in sourdough oatmeal cookies?

Yes, but old-fashioned oats provide a chewier texture. Using quick oats will make the cookies softer and less textured.

Can I freeze these sourdough oatmeal cookies?

Absolutely! Freeze the cookies without the filling for up to 3 months. After thawing, add the cream filling before serving.

Can I make these cookies without sourdough discard?

Yes, you can substitute sourdough discard with ¼ cup buttermilk or ¼ cup Greek yogurt to achieve similar moisture and tang.

Soft and Chewy Sourdough Oatmeal Cookies with Creamy Filling Recipe

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4.7 from 135 reviews

Enjoy these Soft and Chewy Sourdough Oatmeal Cookies with a luscious creamy filling, perfectly balancing tangy sourdough discard, hearty oats, warm cinnamon, and a rich cream cheese frosting. These homemade oatmeal cream pies offer a delightful twist on a classic treat, ideal for any occasion.

• Author: reem
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 30 minutes
• Yield: 12 sandwich cookies 1x
• Category: Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cookies

• 1 cup sourdough discard
• 1 ½ cups old-fashioned oats
• ½ cup brown sugar
• ¼ cup granulated sugar
• ½ cup unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ½ tsp cinnamon

For the Cream Filling

• ½ cup unsalted butter, softened
• 4 oz cream cheese, softened
• 1 ½ cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Cream Butter and Sugars: In a large mixing bowl, cream together ½ cup softened unsalted butter, ½ cup brown sugar, and ¼ cup granulated sugar using an electric or hand mixer until light and fluffy, about 2–3 minutes. This creates a tender cookie texture.
2. Add Wet Ingredients: Mix in 1 large egg, 1 cup sourdough discard, and 1 tsp vanilla extract until the batter is smooth and fully combined, ensuring ingredients are at room temperature for best results.
3. Combine Dry Ingredients: In a separate bowl, whisk together 1 cup all-purpose flour, ½ tsp baking soda, ½ tsp baking powder, ½ tsp salt, and ½ tsp cinnamon. Sifting helps prevent clumps.
4. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overmixing.
5. Fold in Oats: Gently fold in 1 ½ cups old-fashioned oats evenly throughout the dough for texture and heartiness.
6. Chill Dough: Cover and chill the dough for at least 1 hour in the refrigerator to prevent spreading and enhance flavor.
7. Prepare to Bake: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
8. Shape and Bake Cookies: Using a cookie scoop, place dough onto the baking sheet about 2 inches apart. Bake for 10–12 minutes until the edges are golden brown and centers appear slightly soft, indicating perfect chewiness.
9. Cool Cookies: Allow cookies to cool completely on a wire rack before assembling to prevent melting of the filling.
10. Make Cream Filling: In a mixing bowl, beat ½ cup softened unsalted butter and 4 oz softened cream cheese together until smooth and fluffy, about 2 minutes.
11. Add Powdered Sugar and Vanilla: Gradually add 1 ½ cups powdered sugar and 1 tsp vanilla extract, mixing until creamy. Add a splash of milk if filling is too thick.
12. Assemble Cookies: Pipe or spread the cream filling on the bottom of one cookie, then sandwich with another cookie on top.
13. Chill for Setting: Refrigerate assembled sandwich cookies for 10–15 minutes to set the filling before serving.

Notes

• Chilling the dough is essential to prevent cookies from spreading too much during baking.
• Do not overbake; cookies should look slightly underdone in the center as they firm up while cooling.
• Use room temperature butter and cream cheese for a smoother, fluffier filling.
• Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
• Cookies can be frozen unfilled for up to 3 months; add filling after thawing.
• If sourdough discard is unavailable, substitute with ¼ cup buttermilk or ¼ cup Greek yogurt.
• Quick oats may be used instead of old-fashioned oats, but texture will be softer.
• For dairy-free options, substitute butter with coconut oil and cream cheese with plant-based alternatives.

Keywords: Cookies with Creamy Filling, oatmeal cookies, sourdough cookies, Sourdough Oatmeal cookies, Sourdough Oatmeal Cream Pies